Instant Pot Escarole and White Bean Soup Recipe

Don’t dismiss a soup brimming with beans and greens—this Bean & Escarole Soup is both incredibly flavorful and deeply comforting. The sausage and Parmesan are optional, but they contribute a rich, savory layer that elevates this Italian classic. Best of all, it comes together with nine simple ingredients (often fewer) and makes a satisfying meal any night of the week.

If you enjoyed the Sausage & Spinach Soup, consider this a lighter cousin with the same soul-soothing goodness.

Head of escarole — Start with one of the stars of this soup: a head of escarole.

Chopped escarole — Chop the escarole, discarding the tougher white core.

Add some olive oil to the pot and give it some heat. — Heat a splash of olive oil in your pot.

Adding ground sausage to pot — Adding ground Italian sausage is optional but recommended for extra depth. If you only find links, remove the casings before cooking.

Sautéing sausage — Sauté the sausage until crumbled and lightly browned.

Adding escarole to pot — Add the escarole to the pot once the oil is hot, or after the sausage has cooked if you’re using it.

Adding garlic to pot — Add minced or pressed garlic for aromatic flavor.

Sautéing — Sauté the escarole and garlic together until the greens wilt.

Wilted escarole — Escarole wilts quickly, so it may seem like a lot at first but reduces fast.

Adding more escarole to pot — If you have a second head, add it after the first batch wilts to fit more greens in the pot.

Adding broth to pot — Pour in chicken or garlic broth to build the soup base.

Adding black pepper to pot — Season with freshly ground black pepper.

Stirring Pot. — Give everything a good stir to combine.

Adding beans to pot — Top the soup with drained, rinsed white beans such as cannellini, navy, or great northern.

Smoothing beans out in pot. — When using an electric pressure cooker, avoid stirring the beans into the base—just smooth them out, secure the lid, and cook at high pressure.

Adding Parmesan to pot. — Finish with grated Parmesan if you like; start with 1/4 cup and add up to 1/2 cup to taste.

Finsihed Soup — And just like that, you have an easy, delicious Bean & Escarole Soup. If you used sausage or Parmesan, you may not need extra seasoned salt—taste first and adjust as needed.

Soup in bowl — Serve in bowls and enjoy the simple, satisfying flavors.

Man with soup — Savor each spoonful—this soup has a way of making small moments special.

Simple, wholesome, and deeply comforting.

Man staring at spoon — Take a moment to appreciate the flavor.

Man looking happy. — When dinner tastes this good, life feels a little brighter.

Yield: 6

Instant Pot Bean & Escarole Soup

This Bean & Escarole Soup is an inviting, simple Italian-style soup that balances tender greens, creamy beans, and savory broth. Optional additions like Italian sausage and Parmesan add depth, but the recipe is delicious either way.

Prep Time
5 minutes

Cook Time
3 minutes

Additional Time
6 minutes

Total Time
6 minutes

Ingredients

2 tablespoons extra virgin olive oil, plus more for drizzling
1 pound Italian sausage (sweet, hot, or a mix), casings removed (optional)
1–2 bunches escarole, roughly chopped, tougher white core discarded
6 cloves garlic, minced or pressed
6 cups chicken or garlic broth
2 teaspoons black pepper, plus more for serving
2 (15.5-ounce) cans cannellini, navy, or great northern beans, drained and rinsed
¼–½ cup grated Parmesan (optional)
Seasoned salt, to taste (optional)

Instructions

Add oil to the Instant Pot and select Sauté on the high or more setting. After 2–3 minutes, add the sausage (if using) and sauté about 3 minutes until crumbled and lightly browned. Add the escarole and garlic and sauté 1–2 minutes until the greens wilt. If using two bunches of escarole, add them in batches so the pot doesn’t get crowded.
Add the broth and black pepper, stir to combine, then top with the drained beans without stirring them fully into the liquid. Smooth the beans with a spoon, secure the lid, set the valve to sealing, and pressure cook on high for 3 minutes. Quick release the pressure when the cook time ends.
Stir in Parmesan if using, starting with ¼ cup and adding up to ½ cup to taste. Taste and add seasoned salt only if needed—if you included sausage or Parmesan, additional salt may be unnecessary. Serve in bowls with extra ground pepper and, if you like, garlic bread on the side.

Jeffrey’s Tips

Avoid oversalting: Sausage and Parmesan can add significant saltiness. Taste the soup after adding cheese before adding seasoned salt. If you skipped both sausage and Parmesan, begin with 1 teaspoon of seasoned salt, taste, and increase as desired up to 1 tablespoon. You can substitute darker beans if you prefer; just be sure they are drained and rinsed before adding.